Make the roux by melting ¼ cup of unsalted butter in a medium saucepan. Add the ¼ cup of flour and whisk together until the mixture is thick and a nice golden brown.
¼ cup unsalted butter, ¼ cup flour
Add the turkey drippings (or stock). Bring the gravy to a boil and then reduce it to a simmer. Simmer for 5 to 7 minutes until the gravy begins to thicken.
2 ½ turkey stock
Season the gravy with sage, thyme, salt, a pepper.
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RECIPE TIPS
Gluten-free gravy
Omit the butter and flour that is used to make a roux.
Use ¼ cup of cornstarch and ¼ cup of water or broth to make a slurry.
Add the slurry to the turkey broth or reserved pan drippings.
Bring to a boil and simmer until the gravy thickens.